I was having one of ‘those days’ when this popped up on Food52. The girls got to have a piece after school…enough said – enjoy!
Chocolate Chocolate Chip Cake with Chocolate Sour Cream Frosting
1 c. flour AND 1/2 c. whole wheat flour (I used spelt)
1 1/2 c. cocoa
1/2 c. EACH sugar AND packed brown sugar
1/2 t. EACH baking soda AND baking powder
3/4 t. salt
1 c. sour cream AND 1/2 c. milk
4 eggs, beaten
1/4 c. maple syrup AND 1 t. vanilla
1 c. chocolate chips
Preheat the oven to 350, butter a 9 x 9 baking pan, line it with parchment so that there’s an overhang on 2 opposing sides. and then butter the parchment.
In a large bowl, whisk together the 8 dry ingredients (flour thru salt), and in a separate bowl, whisk together the 5 wet ingredients (sour cream thru vanilla). Make a well in the center of the dry mix, pour in the wet and fold all together with a sturdy spatula until everything is just incorporated, then fold in the chocolate chips.
Bake for about 45 minutes until the center is set – the cake will likely have cracks across the top.
Frosting – 2 c. chocolate chips AND 1 c. sour cream – room temperature
Carefully melt the chocolate chips in the microwave in 30 second increments in a large microwave proof bowl. Add in the sour cream and whisk until it all comes together – you can use an electric hand mixer if you like, but I found a good whisking did the trick. Allow the frosting to cool a titch so that it thickens slightly.
Use the parchment as handles and turn the cake out onto a platter and then leave it to cool for as long as is necessary so that the frosting won’t melt off. Frost the cake as you wish and dive in!